Best Lamb Shanks Braised In Red Wine Recipes

ROSEMARY BRAISED LAMB SHANKS

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

RED WINE-BRAISED LAMB SHANKS

Steps:

• Position rack in lowest third of oven; preheat to 350°F. Place a roasting pan next to the stove.
• Pat lamb shanks dry. Season with 1/2 teaspoon each salt and pepper. Heat oil in a large pot over medium-high heat. Add 3 shanks and cook, turning, until browned on all sides, about 7 minutes. Transfer to the roasting pan. Repeat in 2 more batches with the remaining shanks.
• Reduce heat to medium and add onions, carrots and celery to the pot. Cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook for 1 minute. Add flour and tomato paste and cook until browned, 3 to 5 minutes.
• Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid is reduced by half, 3 to 5 minutes. Stir in broth, tomato puree, bay leaves, rosemary and the remaining 1/2 teaspoon each salt and pepper. Bring to a simmer.
• Pour the tomato mixture over the shanks in the roasting pan. Cover with foil and transfer to the oven. Bake until the meat is very tender and falling off the bone, 2 1/2 to 3 hours. Transfer the shanks to a serving dish and cover to keep warm.
• Carefully place the roasting pan over two burners on the stovetop. Skim off any fat and discard the bay leaves and rosemary. Simmer the sauce over medium heat until thickened, about 4 minutes. Stir in vinegar. Serve the shanks with the sauce and garnish with parsley, if desired.

RED WINE BRAISED LAMB SHANKS

Steps:

• Season the lamb shanks with the salt and pepper. In a large dutch oven, or other heavy bottomed pot, over medium high heat, add 3 Tablespoons olive oil. Brown the shanks by cooking them on one side for 7 min, flipping and cook for them another 7 min on the other side.
• Remove the lamb shanks from pot and set them aside.
• Add the carrots, onions, celery to the pot you just browned the lamb in. Cook for 6 minutes, stirring frequently to break up any pieces remaining of lamb from the browning and so that the vegetables do not stick. Add the garlic and cook for another 2 minutes.
• Add the red wine and broth, bay leaves, thyme, rosemary, tomatoes, tomato paste, stir to combine into the pot. Carefully lower shanks back into pot. The liquid should either cover the shanks entirely or cover them almost entirely. If you need more liquid, add equal parts chicken broth and red wine until they are covered.
• Bring everything to a boil, reduce the heat to a simmer, cover, and simmer for 2.5 hours. To cook in the oven, cover the pot and bake at 350 F for 2.5 hours.
• After cooking, remove shanks from pot. Strain the vegetables out of the sauce, discard the vegetabls, and return the sauce to pan. Crank the heat back up to medium high and cook uncovered to reduce the red wine sauce until it thickens to your liking, stirring occasionally. For me this was about 30 minutes but I'd start checking around 15 minutes.
• Serve over mashed potatoes, rice, or pasta, with a generous helping of sauce poured over.

BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
• Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

RED WINE-BRAISED LAMB SHANKS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add lamb shanks to skillet and cook until brown, turning occasionally, about 12 minutes.
• Transfer lamb to plate. Reduce heat to low. Add onion and garlic to skillet and sauté until tender, about 6 minutes. Return lamb to skillet. Pour in tomatoes with their juices and red wine. Stir in marjoram. Season generously with salt and pepper. Cover and simmer until lamb is very tender, turning lamb shanks occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Return to boil before continuing.)Uncover and boil liquid until reduced to sauce consistency if necessary.

SLOW COOKED LAMB SHANKS IN RED WINE

Steps:

• Preheat oven to 325 F degrees.
• Season the lamb shanks with salt and pepper.
• In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
• In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
• Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
• Pour the wine mixture over the lamb shanks; top up with water if needed.
• Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
• Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
• Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
• Serve up on individual plates and enjoy.